Table-side guacamole with super grains

Table-side guacamole with super grains

By
From
Taqueria
Serves
6-8
Photographer
Chris Middleton

People have strong feelings about guacamole and can get very sensitive if you alter the recipe. The purist may argue about the logic of creating another fancy version but, for me, it’s about making something old and familiar new and interesting, without losing its charm. By adding some healthy Aztec grains and nutritious vegetables I have created a more filling and satisfying side dish. In good restaurants they make guacamole in front of the guests. Serve with blue corn (tortilla) chips.

Ingredients

Quantity Ingredient
100g broccolini tops, roughly chopped
100g baby squash or jicama, diced, (see Latin Larder)
50g pepitas
50g sunflower seeds
50g chia seeds
500g ripe hass avocados
250g cherry tomatoes, quartered
1 red onion, finely chopped
2 jalapenos, thinly sliced
50g puffed farro, (see Latin Larder)
1 large handful coriander leaves, roughly chopped
2 limes, juiced, or to taste
2 tablespoons avocado oil
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1 teaspoon sea salt
200g salted ricotta, finely chopped
150g pistachio nuts, roughly chopped
micro coriander, leaves to serve

Method

  1. Bring a medium saucepan of water to the boil. Season with salt.
  2. Blanch the broccolini and squash for 30 seconds, or until just tender. Drain and refresh in a bowl of iced water. Drain.
  3. Combine the pepitas and sunflower and chia seeds in a small dry frying pan and cook over medium–low heat for 2–3 minutes, until lightly toasted.
  4. Cut the avocados in half lengthways, remove the stones and scoop out the flesh using a large spoon. Arrange the avocado in an attractive mixing bowl.
  5. Transfer the broccolini, squash, tomato, onion, jalapeño, jicama and puffed farro into separate colourful bowls, garnished with some of the seed mix or coriander, and present these on the table in front of your guests.
  6. At the table, begin to crush the avocados with a large fork, adding the lime juice and avocado oil as required to moisten. Season with the cumin, allspice and salt and invite your guests to taste and check the seasoning.
  7. Serve the guacamole in individual bowls. Sprinkle with a few toasted seeds, ricotta, pistachio nuts and micro coriander. Drizzle with more avocado oil and serve with blue corn (tortilla) chips, if desired.

* Tip

  • Create your own superfood seed mix. Make a large batch with your favourites, then bake, season and store in an airtight container. They are great for sprinkling over salads or as a snack.
Tags:
Mexican
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again